The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water

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dc.contributor.authorErrol V. Raghubeer
dc.contributor.authorBick Ngoc Phan
dc.contributor.authorEmmanuel Onuoha
dc.date.accessioned2021-03-18T05:40:32Z
dc.date.available2021-03-18T05:40:32Z
dc.date.issued2020
dc.identifier.citationInternational Journal of Food Microbiology 331 (2020) 108697en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8181
dc.language.isoenen_US
dc.subjectHigh Pressure Processing (HPP)en_US
dc.subjectCoconut wateren_US
dc.subjectListeria monocytogenesen_US
dc.subjectSalmonellaen_US
dc.subjectE. coli O157:H7en_US
dc.titleThe use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) wateren_US
dc.typeArticleen_US

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